Summer pasta
Farfallette estive
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For 4 people: 400 g of pasta -800 g of san marzano tomatoes - 1 yellow pepper - 1 clove of garlic - thirty pitted black olives - basil - extra virgin olive oil - salt and pepper
Soak for a couple of minutes the tomatoes in boiling water, then drain, remove skin and seeds, and dice.
Crush the garlic and let it brown in a little olive oil.
When the oil is flavored, remove the garlic and add the yellow pepper cut into pieces; Sauté on a high heat to burn the skin.
At this point add the tomatoes and simmer for ten minutes.
Towards the end of cooking, add the olives sauce cut in half, season with salt and pepper, remove from heat and add the torn basil leaves.
Aside from have prepared the dough: drain, toss with the sauce and a drizzle of olive oil.
